Instant Pot Bone Broth
Roasted beef or chicken bones and aromatics pressure cooked for 2 hours with a natural release into a rich, gelling broth.
Instant Pot Bone Broth
Course: Main CourseDifficulty: Easy8
servings15
minutes2
hours15
minutesRoasted beef or chicken bones and aromatics pressure cooked for 2 hours with a natural release into a rich, gelling broth.
Ingredients
3 lb beef or chicken bones
1 yellow onion, quartered
2 carrots, cut in chunks
2 celery stalks, cut in chunks
4 garlic cloves, smashed
2 tbsp apple cider vinegar
2 bay leaves
1 tsp whole peppercorns
1 tsp kosher salt
1 small bunch parsley stems
8 cups cold water, to the fill line
Directions
- Roast the bones on a sheet pan at 425°F for 30 minutes for deeper flavor.
- Put the bones in the pot with the onion, carrots, celery, garlic, bay leaves, peppercorns and parsley stems.
- Add the vinegar and enough cold water to reach the two-thirds fill line, no higher.
- Seal the lid with the valve on Sealing.
- Pressure cook on high for 120 minutes.
- Let the pressure release naturally for at least 20 minutes.
- Open the lid and lift out the bones and vegetables with a strainer.
- Strain the broth through a fine-mesh sieve into a large bowl.
- Stir in the salt and taste.
- Chill until the fat lifts off in a layer, then store the broth in jars.
Notes
- Bones from a roast carcass work as well as raw ones. The broth keeps 4 to 5 days in the fridge and 4 to 6 months in the freezer. Leave 1 inch of space in jars before freezing.
Why bone broth takes two hours under pressure
Pressure pulls collagen out of bones far faster than a pot on the stove. The vinegar helps draw out minerals, and cold water at the start lets the proteins release slowly. The result is a broth that turns jelly-like in the fridge, which is a good sign.
Swaps and add-ins
A mix of beef and chicken bones gives a balanced flavor. Roasted bones make a darker broth. A chicken carcass from last night works well. Leave out the salt if you plan to cook with the broth later. Do not fill past the max line.
Storing Instant Pot Bone Broth
Cool the broth fast, skim the fat off the top, and keep it in jars. It holds 4 to 5 days in the fridge and 4 to 6 months frozen. Leave an inch of space so jars do not crack.
The mistake is skipping the strain. Fine particles cloud the broth, so pour it through a sieve.
Sip it warm from a mug with a pinch of salt, or use it in place of stock in any soup.
Instant Pot Bone Broth at a glance
- Prep time: 15 minutes
- Cooking time: 2 hours 15 minutes
- Servings: 8 servings
- Ingredients: 11, led by beef or chicken bones, yellow onion, carrots, celery stalks
Tips for Instant Pot Bone Broth
Bones from a roast carcass work as well as raw ones. The broth keeps 4 to 5 days in the fridge and 4 to 6 months in the freezer. Leave 1 inch of space in jars before freezing.
Instant Pot Bone Broth FAQ
How long does Instant Pot Bone Broth take?
Instant Pot Bone Broth takes 2 hours 15 minutes of cooking after 15 minutes of prep.
How many people does Instant Pot Bone Broth serve?
This recipe makes 8 servings.
What do I need to make Instant Pot Bone Broth?
11 ingredients, led by beef or chicken bones, yellow onion, carrots, celery stalks. Amounts are in the recipe card above.
